Korean-Style Short Ribs

A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone.

Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.

Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.

Cooks' notes:
Ribs can be marinated up to 1 day.
Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.

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Recent Review

We found this dish to be delicious, though I was puzzled by at the variation in reviews. At the Asian supermarket, a helpful employee helped me choose the best gochujang for my family. There were three levels of spice; maybe those who found the ribs bland used the mildest gochujang. I did find 10 hours a bit long; next time I'll cook them a bit less. I followed the suggestion to add baby bok chou at end, a great addition.